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Member's Mark Bone In Pork Boston Butt, Vacuum Pack, priced per pound

We are a pork loving family and this pork roast is always a hit with us.  It's priced right and great quality with lots of meat.  We are a family of four and always have leftovers.

Delicious and Great Quality

Smoked them on my new Old Smokey Electric Smoker for New Years Day with family. We used to buy pulled pork at a local BBQ place for $15/pound. We got 8 pound of the best pulled pork ever for $16! Thanks Sam’s Club!

Smokey, juicy, and delicious

Tender and juicy after six hours of open smoking and four hours in a covered aluminum pan (on the smoker).  Shredded coarsely...perfect for sandwiches, tacos, or just serving with beans, coleslaw, and corn bread!

Perfect For Parties or Multiple Family Meals

We bought a few of these to smoke for a big event. (This is not the large vacuum packed bag of 4 loins, it is one big roast.) It turned out wonderfully and tasted great!

Not much fat on the roast that I get at Sam's club!!!

Get the roast that makes a lean pulled pork

The Best Pork Butt I’ve ever had from Sam’s.

Great Butt!!! Pork Butt that is!

Was tough. Never did get tender after 10 hours on the Traeger grill

Not tender

Meat is not good quality and doesn’t taste right

Meat doesn’t taste the same as it used to

Awful. Bought this for the crock pot. It cooked for 8 hours and was still so full of gristle we threw it away.

Waste of money

Excellent cut of pork for pulled pork. Smoked for 4hours, cooked another 4; fell apart on the plate.

First time was a success!

I use the Boston Butts for sausage making and, at the beginning of the cold season, making capicola using the coppa muscle from the butt.  During the first two times at Sam's I purchased seven pork butts. They were great. Made sausage and processed seven capicola. Last week I purchased five more Boston Butts. Of the five only one had the coppa muscle intact.  Four had the coppa muscle layer removed and the fat layer on the reverse side almost completely trimmed. The coppa layer is the prime portion of the butt having little connective tissue and mostly meat and fat content. This is the best part of the butt for sausage making. Please discuss this with your supplier/distributer. A pork butt must have the coppa layer to be called a Boston Butt.

Not all Boston Butts created equal

Very fresh and good price (especially when on sale).  I rubbed one with a 1:1:1 salt: pepper: garlic powder mix as a dry marinade and left in the refrigerator for two days.  Smoked it with pecan and hickory for three hours then finished by sous vide at 196°F for 8 hours.  Pulled the pork then vacuum packed it.  Refrigerated the juices overnight then peeled the fat off the surface.  Mixed the nicely gelatinized juices back into the shredded pork when reheating.  It was a hit at our fishing club overnight tournament.

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